Sausage-and-Collard Greens Stew Recipe

Name: Sausage-and-Collard Greens Stew Recipe
Total time: 4 min
Ingredients: 1 pound mild sausage links, casings removed; 1 cup chopped leek (from 1 leek); 4 cups unsalted chicken stock; 8 ounces chopped fresh collard greens; 1 tablespoon chopped garlic (2 to 3 garlic cloves); 1 teaspoon kosher salt, divided; 3/4 teaspoon black pepper; 3 cups cooked ditalini pasta (about 1 1/2 cups uncooked); 1/4 cup heavy cream

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Total: 4 hours, 21 minutes

Servings: 3.5

Cost: $10.76 /serving

Author : Southern Living

Ingredients

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1 pound mild sausage links, casings removed1 cup chopped leek (from 1 leek)4 cups unsalted chicken stock8 ounces chopped fresh collard greens1 tablespoon chopped garlic (2 to 3 garlic cloves)1 teaspoon kosher salt, divided3/4 teaspoon black pepper3 cups cooked ditalini pasta (about 1 1/2 cups uncooked)1/4 cup heavy cream

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Instructions

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Step 1

Cook sausage in a large skillet over medium, stirring to break apart with a wooden spoon, until just beginning to brown, about 6 minutes. Add leek, and cook until sausage is browned and leek begins to soften, about 5 minutes.

Step 2

Add sausage, chopped leek, and pan drippings to a 6-quart slow cooker. Add stock, collards, garlic, salt, and pepper. Cover and cook on LOW until vegetables are softened and sausage is cooked through, about 4 hours. Stir in cooked pasta and heavy cream just before serving.